Banana Zucchini Bread: Perfectly Moist and Irresistible
Banana zucchini bread is one of those magical recipes that strikes the perfect balance between indulgence and nourishment. Have you ever wondered how to sneak more veggies into your baking without sacrificing flavor?
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour: For a classic texture though whole wheat flour works too.
- 1 teaspoon baking soda: Ensures a light and fluffy loaf.
- 1/2 teaspoon baking powder: Adds an extra lift.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 teaspoon ground cinnamon: Brings a warm cozy flavor.
- Wet Ingredients
- 2 large eggs: Provide structure and richness.
- 1/2 cup vegetable oil: Keeps the bread incredibly moist; you can substitute with melted coconut oil.
- 3/4 cup granulated sugar: Adjust based on your sweetness preference.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- Fresh Additions
- 2 ripe bananas mashed: The sweeter, the better—brown spots are your friend!
- 1 cup grated zucchini: No need to peel; just grate and lightly press to remove excess moisture.
- Optional Add-Ins
- 1/2 cup chopped walnuts or pecans: For a satisfying crunch.
- 1/2 cup chocolate chips: Perfect for a sweeter twist.
- A sprinkle of nutmeg: Adds a hint of spice.
- Pro Tips for Ingredient Prep
- Choose ripe bananas: The more ripe and spotty your bananas the sweeter and more flavorful your bread will be.
- Prep zucchini carefully: Lightly press grated zucchini with a paper towel to remove excess moisture but don’t overdo it—you want some moisture for that perfect texture.
- Measure accurately: Use measuring cups and level off your ingredients to avoid a dense loaf.
Instructions
- Prepare Your Workspace
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Gather all your ingredients and equipment to ensure a smooth baking process.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Set this bowl aside for later.
- Combine the Wet Ingredients
- In a medium bowl, beat 2 large eggs until smooth.
- Add the following and mix well:
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup grated zucchini (lightly pressed to remove excess moisture)
- Bring It All Together
- Gradually add the wet mixture to the dry ingredients, folding gently with a spatula. Avoid overmixing to keep the bread light and tender.
- If desired, fold in optional add-ins like:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
- Bake to Perfection
- Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Enjoy
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve warm or at room temperature for the best flavor.
Notes
200 kcal per serving